Marry Me Melting Cabbage

1 Preheat the oven to 350°F. Heat 1 tbsp of olive oil in a large Dutch oven over medium heat. Add the cabbage wedges and sear on all sides until deeply golden, about 1–2 minutes per side. Work in batches if needed to avoid overcrowding the pan. Transfer the cabbage to a plate and set aside.
2 In the same Dutch oven, add the butter and 1 tbsp of olive oil. Once melted, add the shallot and cook until softened, about 2–3 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
3 Add the tomato paste and sun-dried tomato oil and cook, stirring, until the paste deepens in colour. Sprinkle in the garlic powder, onion powder, paprika, oregano, chili flakes, salt, and pepper and stir to coat.
4 Pour in the vegetable broth and cream. Add the chopped sun-dried tomatoes and lemon juice and bring to a gentle simmer.
5 Return the seared cabbage wedges to the pot, nestling them into the sauce. Spoon some of the sauce over the top. Cover and transfer to the oven. Bake for 45 minutes covered, then uncover and bake for another 15 minutes until the cabbage is tender and the sauce has thickened slightly.
6 Sprinkle with Parmesan and return to the oven just until melted. Finish with fresh basil and extra Parmesan before serving. Season as necessary and enjoy!